Gel Properties and Structural Characteristics of Composite Gels of Soy Protein Isolate and Silver Carp Protein

Problems with silver carp protein (SCP) include a strong fishy odor, low gel strength of SCP surimi, and susceptibility to gel degradation. The objective of this study was to improve the gel quality of SCP. The effects of the addition of native soy protein isolate (SPI) and SPI subjected to papain-r...

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Detalles Bibliográficos
Autores principales: Zheng, Li, Regenstein, Joe M., Zhou, Linyi, Mokhtar, Sayed Mohamed, Wang, Zhongjiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217716/
https://www.ncbi.nlm.nih.gov/pubmed/37233011
http://dx.doi.org/10.3390/gels9050420

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217716/
https://www.ncbi.nlm.nih.gov/pubmed/37233011
http://dx.doi.org/10.3390/gels9050420

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